Addicted to Canning!

Category: canning

  • Cherries

    Cherry. Wikipedia will tell you the dry facts, but it won’t tell you how you get that burst of sweet, dark fruitiness when you bite into them, or how well they go in desserts, jams, or pies, or how you almost start to salivate at the mere word. There is one downside. They are intensely…

  • leftovers

    Ah, Thanksgiving. One of the leading causes of leftovers along with Christmas! But leftovers is where the home canner can really shine. The turkey carcass? Boil it up to make a bone stock and put the squeeze on it. Same with the leftover veggies, you can put them up for later use. You could add…

  • Corn relish

    What do you do when your local grocery store is charging 15 cents an ear of corn? Well, if you’re like me, you roast some and use the rest to make corn relish! Yield: approximately 6 pint jars 4 cups white vinegar 1.25 cups white sugar 2 tbsp salt 8 cups corn kernels (fresh, frozen,…

  • Fruity banana chutney

    Ah, chutney. A loanword from the Hindi chatni, it means “spicy preparations to accompany a main dish”. It is also an awesome accompaniment to grilled foods, roasts, and cheeses. As an added bonus, chutney is a great way for parents to sneak extra fruit and veggies onto the plates of fussy eaters! This recipe combines…

  • Bread and Butter pickles

    Supposedly so tasty all you need to have with them with is bread and butter, these are the perfect accompaniment to burgers, cold cuts, cheese, and so on. The pickles should be sweet, tangy, and crisp. Bread and Butter pickles 10 cups sliced trimmed stuff* 4 medium onions, thinly sliced ½ cup pickling or canning…

  • Strawberry jam

    Everyone’s favourite, strawberry jam is very simple and easy to make. The only reason why there are so many ingredients in the commercial versions is to make the jam shelf stable for, apparently, decades. Home made strawberry jam is so delicious you won’t have to worry about shelf life! 8 cups crushed hulled strawberries that…

  • Piccalilli

    Ah, piccalilli. Condiment, relish, essential ingredient to ploughman’s lunches, and really hard to find at a semi reasonable price in the USA. So, as usual, I make it myself! Before I go any further, I want to say a word about cleaning your produce. If you are anything like me, you want to use organic…

  • Lime marmalade

    This is the divine lime marmalade that the munchkin is loopy about! 12 limes 5 cups / 1.2 litres water 6.5 cups / 1.3kg sugar Slice the limes thinly, saving any pips. Tie the pips in a cheesecloth bag and place the bag in a large non-reactive pan with the finely sliced lime. Add the…

  • Rethinking marmalade

    Marmalade has long been a staple of British breakfasts. This odd mixture of orange rind and sweetened pulp has graced many a slice of toast, muffin, scone, or as the case may be. But what is marmalade? In the English language, and in EU law, marmalade refers to any preserved citrus fruit. Peel or no…

  • Spiced apple jelly

    Here’s a simple jelly recipe to start you off – lightly spiced apple jelly. Makes about six 8-ounce (250ml) jars. 4 cups / 1 litre unsweetened apple juice 1 package regular fruit pectin 7 cups / 1.75 litres sugar 3 cloves 3 allspice berries 1/4 teaspoon ginger powder Prepare jars and lids according to instructions…